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Cook pasta according to package directions, adding 1 cup peas for the last 2 minutes of cooking. Reserve 1 cup pasta water. Drain pasta mixture; return to pan.
Meanwhile, in a blender or food processor, combine the remaining 1 cup peas, basil, shallot, 2 tablespoons Parmesan, salt and pepper. Add 1/2 cup of the reserved pasta water. Cover and blend or process until nearly smooth. Set aside.
Heat butter in a large skillet over medium heat. Add prosciutto and cook for 2 to 3 minutes or until crispy. Remove to paper towels; drain. Cut prosciutto into strips; set aside. Add cream to pan; bring to boiling. Boil gently, uncovered, for 1 minute. Add pasta mixture, blended pea mixture and the remaining 1/2 cup pasta water to the pan. Toss gently until heated through. Top mixture with prosciutto strips, the remaining 2 tablespoons Parmesan and, if desired, the baby salad greens.